Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium saucepan, combine 500 milliliters chicken broth and bring it to a gentle simmer over medium heat.

2. 2

   Carefully place 300 grams boneless, skinless chicken breasts into the simmering broth, ensuring they are fully submerged, and poach for 15-18 minutes until cooked through.

3. 3

   While the chicken poaches, combine 60 grams tahini, 30 grams whole grain German mustard, 15 milliliters apple cider vinegar, 15 milliliters chopped fresh dill, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a small bowl, stirring until the sauce is smooth.

4. 4

   In a separate pot, boil 400 grams peeled and chopped carrots in lightly salted water for 15-20 minutes until very tender.

5. 5

   Drain the cooked carrots thoroughly and return them to the pot, then add 30 grams unsalted butter and 1 pinch ground nutmeg, mashing until smooth.

6. 6

   Remove the poached chicken breasts from the broth and slice them into thick pieces.

7. 7

   Serve the sliced poached chicken breasts with a generous drizzle of the Senf-Tahini-Soße and a side of Karotten-Stampf.